Arrowroot Jelly Trifle Recipe | Vegetarian Times Skip to main content

Arrowroot Jelly Trifle

Arrowroot jelly was a favorite dessert in Victorian England. This lightly sweetened trifle makes a spectacular dessert for a crowd.



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¼ cup arrowroot powder
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2 ¼ cups unsweetened mixed berry juice, divided
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⅓ cup sugar
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1 cup fresh or frozen blueberries, plus more for garnish
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1 cup fresh or frozen raspberries, plus more for garnish
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2 8.9-oz. gluten-free pound cakes, such as Ener-G Foods or Foods by George, cut into thin slices
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1 ½ cups all-natural whipped topping, such as TRUwhip, plus more for garnish, optional


1. Whisk together 1/4 cup berry juice, arrowroot powder, and sugar in bowl. Set aside.

2. Bring remaining berry juice to a boil in saucepan. Whisk in arrowroot mixture. Reduce heat to medium, and simmer 3 to 5 minutes, or until mixture thickens and turns clear, whisking constantly. Cool. Stir in blueberries and raspberries.

3. Line bottom of 8-inch-square glass or ceramic baking dish with pound cake slices. Spread with 1 cup arrowroot jelly, and top with 1/2 cup whipped topping. Repeat layering 2 more times. Cover, and refrigerate overnight. Garnish with berries and whipped topping, if using, before serving.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
2 g
27 g
29 mg
2 mg
1 g
17 g
Serves 16